Bidang Ilmu : Pariwisata

Penulis : Kris Dhillon

Abstrak :

This Book is About What Makes A Good Cook Great, What’s In Season?, Commonly Used Ingredients, With Indian And English Translations,  Getting Started, Weights And Measures, The New Curry Sauce ,  Appetizers And Light Lunches, Tandoori Cooking,  Chicken Dishes, Lamb Dishes, Balti Dishes, Karahi And Other Traditional Dishes,  Pork And Beef Dishes, Seafood Dishes , Vegetable And Dhal Dishes, Biryanis , Breads , Rice, Accompaniments — Chutneys, Pickles And , Desserts.